Top culinary master Li Weishan, nicknamed knife elder brother, 1968 was born in Chongqing, and his ancestral home is Chaozhou, Guangdong.
Chinese name: Li Weishan
Gordonley.
Alias: knife elder brother
Nationality: China.
Ethnic group: Han nationality
Place of birth: Chongqing
Date of birth: 1968
Occupation: cook
Faith: China cooking master.
Major achievements: international culinary artist.
China cooking master
Chongqing gourmet chief research and development department
National industry-level assessor
One of the inheritors of Sichuan style Manchu-Han banquet
Representative works: sweet and spicy sauce, fruit wine and knife elder brother secret sauce.
Personal profile
1968 was born in Chongqing, and his ancestral home was Chaozhou, Guangdong. 16 years old entered the chef industry. Later, he was accepted as a teacher by China cooking master Mr. Ming Xinjiang, studied professional cooking, and followed the master for several years under the guidance and edification of the master's artistic ethics, which made him a legendary story in the following years. 1990, Li Peng, then Prime Minister of China, and the Saudi Prince went to Chongqing. Knife elder brother, who worked in Chongqing People's Hotel (the predecessor of Chongqing Auditorium Hotel), was in charge of the delegation's diet as a chef. The Saudi prince, who was secretly brought into the kitchen, watched the whole process of food production, and could not help but be moved by the seriousness and responsibility of a young chef in China for an Islamic country's diet. He gave knife elder brother a pledge of an Arab aristocrat and $8,000 in cash on the spot, and then knife elder brother donated all the bonuses at that time to the unit, thus establishing knife elder brother's position as a virtuous person in the industry.
After more than 30 years of catering career, such as knife elder brother, who is nearly 50 this year, began to set foot on the Internet. Knife elder brother once told reporters: "China is the country with the most developed catering culture in the world. In recent years, frequent food safety problems in China have made diners at home and abroad feel uneasy about China food. Businessmen use industrial additives without conscience in order to reduce costs. This is killing their lives for money. I don't know the internet, but I know that opening a restaurant can affect hundreds of people every day. The Internet affects thousands of people every day. It is hoped that through the Internet, people will know about China's extensive and profound food production technology, and consumers can eat healthy and healthy food through the Internet. I also hope that some valuable traditional secret recipes can be handed down. This is also a kind of self-comfort to the masters who repeatedly emphasized artistic morality a few years ago. "
occupation
From 65438 to 0986, I started to work in catering. After entering Chongqing People's Hotel (the predecessor of Chongqing Auditorium Hotel), I studied cooking with Mr. Ming Xinjiang, a famous chef from China.
199 1 went south to Guangdong in and worked as a chef of Sichuan cuisine in Huiyang Chongqing Restaurant, Guangdong. He is the first batch of professional chefs from Sichuan School in China.
1993 created its own sweet and spicy sauce, which created a new flavor of Sichuan cuisine represented by "sweet and spicy sauce" in China. Later, it won the first prize in the Sichuan cuisine competition and established the position of Sichuan School among the master chefs.
65438-0995, chef of Beijing Huiyang Hotel. Before and after, he served as a gourmet cooking chef for many political, business and literary stars such as the General Political Song and Dance Troupe and diplomatic reception.
1997 partnered with China's national treasure chef Mr. Li Yuehua to shoot Sichuan-style Manchu-Han banquet program for NHK TV station, and won the title of National senior chef in that year.
During 1999, former Prime Minister Li Peng and Saudi Arabian Prince visited Chongqing and served as special chefs, who were responsible for catering during the inspection.
In 2000, he went to Russia for an academic exchange of cooking, and invested and founded the first Sichuan restaurant "Imperial Chinese Restaurant" in Moscow, which was highly praised by Russian political and business circles.
In 2002, at the invitation of Rebora Heng, Azerbaijan's Deputy Prime Minister and economic adviser to the President, he went to Azerbaijan to spread China's catering culture with the help of Azerbaijan's national television, and broadcast the food program 1 time every week. During this period, he invested in food processing industry and China restaurant chain stores in Azerbaijan.
In 2004, he was invited to Germany, Poland, Britain, Georgia, Abkhazia and other countries for culinary academic exchanges. In the same year, Chongqing Civil Affairs Bureau awarded the title of Chongqing Famous Chef.
In 2008, after returning to China, in order to inherit the cooking culture of Sichuan cuisine, he devoted himself to studying the ancient food culture of China, and guided and founded a number of well-known catering enterprises and brands in Chongqing and Chengdu.
In 2009, he accompanied former state leaders to inspect the south, and later served as a senior nutritionist for many state leaders in Beijing.
20 13 was invited to Chongqing TV Station's Diners Preparation column to carry forward and inherit the concept of making, health, green and life of old Sichuan cuisine, and won the honor of vice president of Chongqing Chefs Association.
In 20 15, knife elder brother tried to popularize traditional Sichuan cuisine with the mode of "Internet plus healthy Sichuan cuisine", inherited the secret recipe and the new concept of health preservation, and founded the "knife elder brother is coming" food brand, determined to create a healthy, green and healthy consumption channel with zero food additives for consumers who love China traditional Sichuan cuisine.